Chilean creamy cheese beef empanadas

Difficulty: ★★★


Dough Ingredients:

  • 4 Cups flour.
  • ½ Cup lard.
  • 2 Eggs.
  • Warm water.
  • Salt.

Filling Ingredients:

  • 2 Large onions.
  • 1 Garlic clove.
  • 1⅔ Cup minced beef.
  • ⅓ lb Creamy cheese.
  • ⅓ Cup sultanas.
  • Olive oil.
  • Salt, pepper.
  • Fresh basil and ground cumin.
  • Mild olive oil (0.4°)

Category: Appetizers


Cut the cold butter into cubes and bring to room temperature until they are soft to the touch. Place flour, and room temperature eggs and butter in a Magefesa blender. With the mixer attachment on, process at low speed. Gradually add the warm water until you get a smooth and homogeneous dough that it´s not sticky. Cover with a clean kitchen cloth and let stand for approximately 30 min. Knead with the help of a rolling pin and cut into circles.

Chop the onion and garlic into fine Brunoise. To prepare the filling, heat the olive oil in an enamel steel Magefesa casserole and sauté the chopped onion and garlic. Season meat with salt, pepper, and ground cumin. Incorporate to pot with the onions and garlic and sauté for a few minutes. Add sultanas, chopped basil and diced cheese. Cook until cheese melts. Fill the pie with the ingredients. Seal dough and brush with beaten egg. Place in the oven and bake at 430ºF for 20 to 25 minutes.

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